Preparation

Combine the yeast and 125 ml of the water. Stir and leave for 15 minutes to dissolve. In the bowl of an electric mixer, combine the flours, salt, honey, caraway seeds and butter. With the dough hook, mix on low speed until well blended. Add the yeast mixture and the remaining water and mix on medium speed until the dough forms a ball. Transfer to a floured surface and knead in the pecans. Return the dough to a bowl, cover with a plastic bag and leave in a warm place until doubled, about 2 hours. Grease two 8 by 5 inch bread tins. Divide the dough in half and form into loaves. Place in the tins, seam side down. Dust the tops wirh flour. Cover with plastic bags and leave to rise in a warm place until doubled in volume, about 1 hour. Bake until the bottoms sound hollow when tapped, 45 to 50 minutes. Cool on racks.